Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Unsalted butter, softened
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 package (8 oz) Cream cheese, softened
- 1/3 cup Powdered sugar
- 1 teaspoon Lemon juice
- 1 cup Fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- Cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in the vanilla extract until fully incorporated.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Scoop tablespoon-sized amounts of dough into each mini muffin cup, pressing down to form a cup shape.
- Bake for 10-12 minutes or until lightly golden.
- Beat together the cream cheese, powdered sugar, and lemon juice until smooth in a separate bowl.
- Fill each cookie cup with the cream cheese mixture and top with fresh blueberries once cooled.
- Chill in the fridge for 30 minutes before serving.
Notes
Ensure butter and cream cheese are fully softened for a smooth batter. Avoid overmixing the dough to keep cookie cups tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: blueberry dessert, cheesecake, cookie cups, party treats, bite-sized desserts